When the United Nations and the Food and Agriculture Organisation recently marked World Food Day 2025 under the theme “Hand in Hand for Better Foods and a Better Future,” I found myself transported back to my childhood kitchen in Nigeria. That kitchen held more than pots and pans — it held stories, values, and a simple truth: food is fuel.

My Queen Mother Esther (as I fondly call my mother) was once summoned mid-ceremony to rescue a culinary disaster at a wedding banquet. A fashion designer — brilliant with fabrics but less so with flavours — had accepted a catering brief and, in the rush of celebration, oversalted the prized Jollof rice. Guests were murmuring, panic was rising, and someone whispered, “Call Esther.”

She arrived like a calm in the storm. Within minutes, she had surveyed the chaos, adjusted pots, whispered instructions, and somehow — miraculously — restored balance to the dish. I still don’t know her secret method, but when the plates returned to the tables, the food tasted perfect. The bride smiled again. That day taught me something lasting: leadership and love can restore what seems ruined.

Years later, while travelling with my late mentor, Dr. Myles Munroe, I sat beside him at breakfast. Between bites of fruit and quiet reflection, he looked at me and said, “Joshua, food is fuel.” At the time, I nodded, not fully grasping the depth of that wisdom. Today, as both a behavioural scientist and mental health advocate, I understand that phrase not only as metaphor but as a scientific truth — our diets power not just the body but the brain, mood, and motivation.

The behavioural science of what we eat
Food decisions are rarely logical. Behavioural science shows that what we eat is shaped less by knowledge and more by environment, emotion, and social context.

Three simple psychological forces explain why we often stray from our best intentions:

1. Default effects are powerful.
   We tend to choose what’s easiest or most visible. When healthier options are placed first in a buffet or cafeteria line, consumption of those items rises dramatically. The mind conserves effort; the environment wins.
2. Social norms influence appetite.
   People mirror the behaviour of their peers. When leaders and influencers eat consciously, they normalise healthy choices. A well-timed public example can reset an entire group’s food identity.
3. Framing shapes motivation.
   People respond better to positive framing — “Eat for strength and energy” — than to fear-based warnings about disease. When food is positioned as fuel for flourishing, behaviour shifts from guilt to growth.
   The lesson is clear: food systems need both policy and psychology. The path to “better foods and a better future” lies not only in agriculture but also in the architecture of choice — the environments, stories, and emotions surrounding our meals.

Four actionable ways to eat for a better future

1. Launch a “Fuel First” workplace challenge.
   Encourage teams to document their healthiest breakfasts or lunches for 21 days. Reward creativity and consistency, not perfection. The goal is connection — proof that well-being is a collective journey, not a solo mission.
2. Design smart food environments.
   In schools, hospitals, and offices, make nutrient-dense foods the default option. Place fruit where cookies once sat. Make water more accessible than soda. The principle: make the healthy choice the easy choice.
3. Host a “Food & Story” experience.
   Every culture has sacred food memories. Invite employees or community members to share one — like my mother’s Jollof miracle — and connect those memories to lessons on nutrition, gratitude, and sustainability. Storytelling changes behaviour by linking emotion to education.
4. Lead publicly by example.
   When senior leaders practise mindful eating, take part in cooking sessions, or discuss mental fitness alongside nutrition, they signal that wellness is strategic, not superficial. Leadership visibility multiplies impact.
   From jollof rice to global reflections
   As I revisit that family story, I see more than a memory — I see a metaphor for restoration. My mother’s rescue of an oversalted pot echoes what the world must do with its food systems today: balance what’s been overdone, recover what’s been neglected, and stir in more compassion.
   Food, after all, is a social mirror. It reflects our values, our inequalities, our aspirations. When we sit to eat, we are not just consuming calories — we are participating in culture, sustainability, and legacy. Every plate tells a story of what we believe the world should be.
   The United Nations’ 2025 theme — “Hand in Hand for Better Foods and a Better Future” — is more than a slogan. It’s an invitation to reimagine how food connects us. To ask not only what we eat, but who we feed, why we waste, and how we share.
   In a time where stress and busyness have become default settings, food remains one of the most grounding acts of mindfulness available to us. Cooking, eating, sharing — these are rituals of humanity that heal.

A personal reflection
As the world observed World Food Day 2025, I found myself reflecting on how those words — food is fuel — have guided my journey from my mother’s humble kitchen to boardrooms, retreats, and wellness studios around the world. The science of nourishment continues to intertwine with the art of gratitude.
And when you’re reading this, I would have honoured my special invitation by Discovery Health to their Discovery Healthy Food Studio, where I will be immersing myself in a “Jazz, Jambalaya, and Joy” experience — a living expression of everything this day stands for: connection, creativity, and conscious consumption.
Because in the end, food is not just what we eat — it is who we become.